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Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

"An elegant salad of beets, yellow endive, pistachios and arugula makes for a dazzling starter to any meal."
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servings 776 cals
Original recipe yields 4 servings


  • Calories:
  • 776 kcal
  • 39%
  • Fat:
  • 80.8 g
  • 124%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.
  2. Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.
  3. Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.
  4. Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan.
  5. Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.

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Read all reviews 4
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In spite of this being putzy to make and the directions convoluted, in the end it was soooo worth it. This is truly an exceptional and elegant salad. Be careful NOT to toast pistachios that ar...

This was very good. I made it with raw, grated beets, and I used hazelnuts and almonds instead of pistachios. The dressing is a lot, though--I used less olive oil (1 cup) and only used about 3/4...

The dressing is the perfect balance of salty and tangy!

Delicious. I received red beets in my organic box delivery this week. This salad is very impressive. I used 1 cup on oil only and next time I will use 3/4 cups. Everything else I followed e...